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Make jelly following pack instructions. Once it has cooled down a bit, dip the sponge fingers one-by-one in the liquid jelly, then line them up in the base of a 20 x 25cm baking dish. Spread the fruit filling on top.
Beat the egg yolks with the sugar using an electric whisk until the mixture is pale and creamy. Add the mascarpone and double cream, and keep beating until you have a nice thick mixture.
In another bowl, whisk the egg whites to stiff peaks, then fold them into the cream mixture. Spread this on top of the fruit filling layer and leave in the fridge overnight. Serve with a few crumbled amaretti biscuits on top.